Oven Beef Burgundy
Indulge in the hearty, comforting flavors of Oven Beef Burgundy, a classic French-inspired dish that's perfect for cozy evenings. Tender chunks of beef chuck roast are seared to perfection, then slow-braised in a rich blend of dry red wine and beef broth, infused with aromatic herbs like thyme and bay leaves. This one-pot wonder is studded with succulent mushrooms, pearl onions, and sweet carrots, while crispy bacon adds a smoky depth. The oven does all the hard work, allowing the beef to become melt-in-your-mouth tender while the flavors meld beautifully. Garnished with fresh parsley and served over creamy mashed potatoes, buttery egg noodles, or crusty bread, this savory masterpiece is an impressive yet simple comforting meal ideal for family dinners or special occasions. Keywords: oven beef Burgundy, beef chuck, red wine sauce, slow-cooked beef, one-pot meal, classic French recipe.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cut into 1-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 4 slices Bacon, chopped
- 1 large Yellow onion, finely chopped
- 2 medium Carrots, peeled and sliced into 1/2-inch rounds
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 cups Dry red wine (such as Burgundy or Pinot Noir)
- 2 cups Beef broth
- 2 whole Bay leaves
- 4 sprigs Fresh thyme
- 8 ounces Mushrooms, halved or quartered
- 8 ounces Pearl onions, peeled
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef cubes with salt and black pepper, then coat them lightly in the all-purpose flour.
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium and add the chopped bacon to the pot. Cook until crispy, then remove with a slotted spoon and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the carrots and garlic, cooking for another 2 minutes.
Add the tomato paste and stir well to coat the vegetables. Cook for 1-2 minutes to develop its flavor.
Deglaze the pot by pouring in the red wine, scraping up any browned bits on the bottom. Let it simmer for 3-4 minutes to reduce slightly.
Add the beef broth, bay leaves, thyme sprigs, and the cooked bacon. Return the seared beef to the pot, ensuring the liquid covers most of the meat and vegetables. Stir everything together.
Cover the pot with a lid and transfer it to the oven. Braise for 2 hours, stirring occasionally.
After 2 hours, add the mushrooms and pearl onions to the pot. Re-cover and cook for an additional 30-45 minutes, or until the beef is tender and the vegetables are cooked through.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Garnish the dish with fresh chopped parsley before serving.
Serve warm over mashed potatoes, egg noodles, or crusty bread for a complete meal.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
